April

April

February 28, 2017

CHICKEN AND SAUSAGE GUMBO....IT'S FAT TUESDAY Y'ALL!



Our family has a long, long history with
New Orleans!
My daddy did his residency at Charity Hospital
in New Orleans and my parents lived here
during the 1940's. 
Thus began their love affair with this
beautiful city and it's people.
We were raised spending many weekends and holidays
in the Big Easy, so it stood to reason
that when my sister graduated from LSU,
she relocated to New Orleans to begin
her career as a medical journalist.

Fat Tuesday was originally known as Shrove Tuesday
and in French it is called Mardi Gras. 
Fat Tuesday is the traditional name for the day before Ash Wednesday 
the first day of Lent in the Western Christian churches,
 including the Roman Catholic Church and Protestant churches.

Today is Mardi Gras, or Fat Tuesday! 

Here’s what’s on the menu at Estelle’s today! 


CHICKEN AND SAUSAGE GUMBO
3 tablespoons vegetable oil
1/3 cup all-purpose flour
1 medium red bell pepper, cored, seeded, and cut into thin strips
1 medium yellow bell pepper, cored, seeded, and cut into thin strips
1 medium white onion, medium dice
4 medium garlic cloves, minced
1 teaspoon dried oregano
Kosher salt
4 cups water
1 (10-ounce) package frozen cut okra
8 ounces andouille sausage, cut on the bias into 1/2-inch-thick slices
1 roasted rotisserie chicken, deboned and shredded
Freshly ground black pepper
2 green onions, trimmed and sliced, for garnishing
Cornbread, for serving


Heat the oil in a large, shallow, heavy pot or Dutch oven over medium-low heat. Add the flour and cook, whisking constantly, until this mixture (called a roux) is smooth and turns a medium gold in color, about 5 to 7 minutes
Raise the heat to medium and stir in the bell peppers, onion, garlic, and oregano. Season with a big pinch of salt. Cook, stirring occasionally, until the peppers have softened, about 10 to 12 minutes.
Add the water, okra, and sausage and raise the heat to medium-high. Bring to a boil, stir in the shredded chicken, and season with black pepper. Warm the chicken thoroughly, about 2 minutes.



Taste and season with additional salt and pepper if needed. Ladle into warmed bowls, sprinkle with the green onions, and serve with cornbread.


Just in case you didn't know.......




6 comments:

  1. My mom always did pancakes on Fat Tuesday! but this gumbo does look inviting. I thought I'd make some Pizzelles today in the festive colors and of course, King Cake for tomorrow. Enjoy your beautiful weather, XOXO

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    1. Yes...pancakes are sometimes a tradition. But gumbo...that's where it's at! The Pizzelles are going to be spectacular I know! Happy Mardi Gras dear Susan!

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  2. Betsy, Your Gumbo looks so tasty. The south is the only place I have ever eaten gumbo. People up north want to bread and deep fry okra. LOL. So interesting learning more about your family. Your sister's job must be totally amazing. Blessings to all on this Mardi Gras. xoxo, Susie

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    1. Hope you try this Susie...pretty easy using a Rotisserie chicken! My sister later changed her career and became a registered nurse. She's a toot! Have a great day love!

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  3. I just have to tell you, your food always looks SO GOOD!! That cornbread is amazing, and the different colours in the gumbo... You're a great photographer as well as a cook! -Jenn

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  4. Laissez les bon temps rouler!!!!!!!!

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